Add the udad dal, chana dal, red chillies, and methi.
Stir-fry till the dals turn golden brown.
Let the mix cool completely.
Add salt and grind to a coarse powder.
Set aside.
Stuffing the Baby Brinjals
Carefully make two slits in the baby brinjals from the top to almost the base.
Stuff each baby brinjal with the Menthi Podi. Set aside.
Making the Menthi Podi Gutti Vankaya Kura
In a frying pan or kadhai, over medium flame, heat 1 tbsp oil. A flat frying pan works is better as it helps the brinjals fry well.
Add mustard seeds and wait till they splutter.
Add udad dal and fry till it just changes colour. Don't let it become golden brown as it will continue to fry with the brinjals.
Add curry leaves and stir-fry for a few seconds.
Carefully place the stuffed brinjals in the kadhai.
Using a spatula, gently turn the brinjals every 2-3 minutes so that they cook well on all sides. Be careful not to knock the stuffing out of the brinjal.
Continue to cook till the brinjals become soft.
Drizzle any leftover menthi podi on the cooked brinjals.
Serve hot with rice and dal.
Notes
Choose deep purple and firm baby brinjals with their stems intact. Check the surface to see there are no holes and we do not cut this brinjal and so have no way to check its interiors.